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  • 2 Kansas City Strip Steaks
  • 1 poblano pepper
  • 2 red, yellow, or green peppers sliced into Kansas City Strip Steaks
  • 1 red onion, sliced into Kansas City Strip Steaks
  • 1 tbsp. kosher salt
  • 1 tsp. cumin
  • 1/2 tsp. crushed red pepper
  • 4 oz. Queso Fresco, crumbled
  • 8 corn tortillas
  • 1/4 cup cilantro chopped
  • 1 lime cut into 8 wedges
  • Marinade:
  • 3 garlic cloves, crushed
  • 1/2 cup lime juice
  • 1 tbsp. chipotle chile powder
  • 1/2 tsp. crushed red pepper
  • 1/2 cup red wine vinegar
  • 2 tbsp. Worcestershire Sauce
  • 1/4 cup cilantro stems
  • Source Customer Submission


Combine all ingredients for the marinade in a zip top bag, add the steaks and marinate under refrigeration for at least 3 hours. Preheat grill; pull steaks out of marinade and pull any remaining cilantro stems or garlic that sticks to them. Grill to desired doneness (medium rare is recommended) . While steaks are grilling, warm tortillas up on the grill and then store under a moist towel. When steaks are done, put them on a plate and tent with foil, and let them rest at least 7 minutes. While steaks are resting sauté peppers and onions in a skillet over high heat, with salt, cumin, and crushed red pepper, until they have softened a bit and take on some color. Once they are done. Squeeze ½ lime over them and then they are ready. Once steaks have rested, slice them thinly against the grain. To build, place a few slices of steak on a tortilla, top with peppers and onions, queso fresco, and sprinkle with cilantro. Serve with lime wedges